About the Recipe
Ingredients
This is a fantastic recipe for the holidays, Its simple to prepare, absolutely delicious and a perfect dish for a family holiday feast.
Wild Pacific Halibut:
1 lb cut into 2 oz pieces, par cooked in a 400 degree oven on a baking sheet. - Delicately flaked after cooking
1 8-inch savoury tart shell If you have the time and the skill to make your own crust, Do It! If you don’t, a frozen savoury crust works well for this recipe.
Quiche Filling:
6 BC eggs
2 cups BC dairy heavy cream
1 tbsp salt
½ cup grated white BC Dairy cheddar cheese
½ cup grated BC Dairy gouda
¼ cup thinly sliced chives
BC Cranberry, Honey and Apple Relish:
2 cups frozen BC cranberries
2 additional cups of dried BC cranberries
1 large BC apple (there are so many delicious BC apples, you don’t have to peel the apple, but I recommend, and remove core, diced into ½ inch cubes)
½ cup white wine
½ cup local apple juice
½ cup apple cider vinegar
½ cup local Honey
3 tbsp Vancouver Island Sea Salt
1 tbsp cracked black pepper
3 tbsp finely diced shallots
BC Honey Vinaigrette (garnish option):
1.5 cup canola oil
½ cup honey
3 tbsp Dijon mustard
½ cup apple cider vinegar
Preparation
Whisk the eggs together, add the cream, the salt and the cheeses.
Pour the filling into the tart shell, add the flaked halibut. Bake in a preheated oven for 25 minutes until the filling puffs, sets and turns golden brown.
BC Cranberry, Honey and Apple Relish:
In a medium pot over medium heat, saute the shallots in canola oil for 30 seconds. Add the apples - add the BC cranberries, stir for 20 seconds - add the wine, the apple juice, the vinegar, the honey, simmer for 20 minutes or until the liquid is reduced by ½ and the cranberries swell and burst open, you want it to look a bit jammy - add the additional BC cranberries, add the salt, cook for 1 minute, remove from heat and cover the pot with a lid. Taste the BC Apple and Cranberry Relish, you are looking for a savoury, sweet, tangy, jammy sauce.
BC Honey Vinaigrette (garnish option):
Blend together until emulsified